Chilled Fruit-champagne Soup With Crystallized Ginger Recipe

Chilled Fruit-Champagne Soup with Crystallized Ginger

From bluewaterandsand 15 years ago

Recipe courtesy Emeril Lagasse, 2001 Show: The Essence of EmerilEpisode: Champagne

In a 2-quart heavy pot, combine the apples, peach, water, sugar, lemon juice, orange juice, 1/4 cup mint leaves and lemon zest. Bring to a boil over medium-high heat, then reduce heat to medium low, and simmer uncovered for 20 minutes.
Remove from the heat and puree with an immersion blender, or in batches in a blender.(Use caution when pureeing hot liquids.) Transfer to a clean container and refrigerate until thoroughly chilled, at least 2 hours.
Stir the Champagne into the soup. Ladle into 6 small, chilled bowls, and garnish each with a teaspoon of mint and a teaspoon of chopped crystallized ginger. Serve immediately, either as a first course or a dessert.

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" It was excellent "
momo_55grandma ate it and said...
great recipe thanks bunches
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bluewaterandsand GAFFNEY, SC

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Reviewed by 2 people